Friday, October 16, 2015

Review: Infuse by Eric Prum and Josh Williams

Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.

In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.

Received for review.

I adore cookbooks and can never pass one by without taking a look, especially one with such a beautifully simplistic cover as this, and I'm so glad this one caught my eye.

I have, of course, heard of infusing various liquids before but there really hasn't been a guide to it that details the process in an easy to understand (and easy to accomplish) way.  This is that missing book.

The book thoroughly details just what you need to infuse various oils, spirits, and water to create mouth watering results that you can give as gifts or keep yourself and use in a myriad of ways in the presented recipes.  Recipes for everything from Garlic Confit Oil to Cranberry Rum to Salted Lime Syrup ensures there is an infusion to please every palate.  As a coffee fan I personally look forward to enjoying both the Coffee Liqueur and the Hanoi Cold Brew.

Overall, this is an excellent resource and is certainly a must have for anyone interested in the subject.  It would also make a lovely gift for a foodie.  I certainly highly, highly recommend it.

★★★★ = Really Liked It

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